Can rasteh mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

loin primal · Iran

rasteh

Q: What is rasteh in North Macedonia?

rasteh is the Iran retail name for the striploin (strip steak), which sits on the loin primal. In North Macedonia, the same cut is most often labeled ramstek.

Q: What is rasteh called in North Macedonia?

Look for ramstek—mapped to Striploin (striploin (strip steak)).

Q: What primal is rasteh from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

In North Macedonia, this cut is ramstek.

Exact match · Confidence 0.90

Fig. 1 · longissimus dorsi (short loin) · loin primal

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

Primalloin

Locationlongissimus dorsi (short loin)

In North Macedoniaramstek

What is this cut →Global guide →

How to order steak doneness

Iran → North Macedonia

rare	Kham	→	Крваво	48–55°C
medium rare	Kam-pokhteh	→	Слабо печено	55–60°C
medium	Madiyom	→	Средно печено	60–65°C
well done	Kamelan Pokhteh	→	Добро печено	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“rasteh” in Iran maps to canonical striploin (loin: longissimus dorsi (short loin)). In North Macedonia, look for labels such as ramstek. Leaner than ribeye; the classic strip steak muscle running along the short loin.